Description
These Focus Keyword bowls are built for quick assembly, effortless cooking, and bold flavor. Tender shredded salsa verde chicken, air-fried peppers, and fluffy rice come together to make a balanced, nourishing meal you can prep ahead for the week. Each component reheats beautifully, making this one of the easiest meal prep recipes to keep on rotation.
Ingredients
For the Salsa Verde Chicken
2 lb boneless, skinless chicken breasts
¾ cup salsa verde (about 186 g)
2 tbsp honey (42 g)
1 tbsp liquid smoke
1 tsp salt
1 tsp garlic powder
½ tsp cinnamon
¼ cup freshly chopped cilantro
For the Peppers & Onions
1 medium red onion (175 g), sliced
2 medium bell peppers (315 g), sliced
1 ½ tbsp olive oil (22 g)
1 tsp salt
1 tsp garlic powder
¼ tsp black pepper
For Serving
2 cups cooked rice (any variety)
Optional toppings: diced avocado, guacamole, cotija cheese, sour cream, Greek yogurt, black beans, tomatoes, corn, cilantro, or hot sauce
Instructions
Cook the Chicken
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Place the chicken breasts into a slow cooker.
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Add salsa verde, honey, liquid smoke, salt, garlic powder, and cinnamon. Toss to coat evenly.
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Cover and cook on high for 2–3 hours or low for 4–6 hours, until the chicken is tender and shreds easily.
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Shred the chicken directly in the slow cooker, mixing it with the juices.
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Stir in the freshly chopped cilantro.
Cook the Peppers & Onions
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Preheat your air fryer to 400°F (205°C).
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Add sliced peppers and onions to a large bowl. Toss with olive oil, salt, garlic powder, and black pepper.
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Place the vegetables in the air fryer basket in a single layer.
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Air fry for 15–17 minutes, tossing halfway through, until lightly charred and softened.
Assemble the Bowls
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Spoon cooked rice onto one side of each meal prep container.
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Add a serving of salsa verde chicken to the opposite side.
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Layer the peppers and onions in the center.
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Add any optional toppings when ready to eat.
Notes
- You can log each component separately if tracking macros individually.
- The recipe works with chicken thighs as well — just adjust the cook time slightly if needed.
- Rice can be swapped for quinoa, cauliflower rice, or any grain you prefer.
- These bowls keep well in the fridge for up to 4 days and reheat beautifully.
- Prep Time: 10 min
- Cook Time: 3 hrs 15 min